A Gentle Beginner’s Guide To Food Preservation
So, you’ve got pantry envy. Now what?
If the last two months have made you feel vulnerable, you’re not alone. It’s been a really hard shift from an immediate need-it-want-it-gotta-have-it-buy-it-now mindset to one that forces us to think about things like long-term food storage, or whether we’ll be able to buy flour when we want it.
It’s easy to look around the internet and find the hordes of people who’ve prided themselves on their preparation and preservation skills; the ones who have Pinterest-worthy pantries chock full of pickles and preserves.
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There are youtube videos of homesteaders cranking out homemade sausage, parents making sourdough, and many, many people canning. If you want a tutorial on how to can food, it’s out there. This piece isn’t that.
This piece is about whether or not you should take up canning right now.
There’s a lot of different ways to store food; my goal is to break down the logistics of each so you can make an informed choice about what’s going to work best for YOU. We’ll be talking about stocking, freezing, fermenting, dehydrating, and canning.
